BLT SALAD WITH MAYFAIR DRESSING
Mayfair Salad Dressing
1 cup coarsely chopped celery
1 large clove garlic
1/4 cup coarsely chopped onion
2 ounces canned anchovies rinsed in hot water
2 tablespoons Dijon mustard
1 tablespoon black pepper
1 tablespoon lemon juice
1 1/2 cup prepared mayonnaise
Place all but the mayonnaise in a food processor bowl. Process to puree. Add 1/3 of the mayonnaise called for; process. Whisk in
remaining mayonnaise by hand.
Store for a maximum of 7 days in refrigerator.
Yield: 2 1/2 cups
BLT Salad Assembly
1 small bag romaine lettuce
4 to 6 roma tomatoes
8 to 10 slices of good bacon (preferably applewood smoked), cooked and crumbled
Croutons as desired from above
Mayfair dressing as desired from above
Pick over lettuce. Juice roma tomatoes by slicing off tops and cutting in half. Squeeze halves to release juice and seeds. Cut into
medium dice. Toss all ingredients together just before serving.
To Make Ahead: Cook and crumble bacon several hours ahead.
Juice and dice tomatoes ahead of time. The dressing and croutons can
be made days ahead of time. Toss all at the last minute.
Yield: Serves 6 to 8 as a side salad.